SEARCH VEGSOURCE:

 

 

Follow Ups | Post Followup | Back to Discussion Board | VegSource
See spam or
inappropriate posts?
Please let us know.
  




From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Re: Inserts and PC
Date: April 6, 2004 at 11:52 pm PST

In Reply to: Re: Inserts and PC posted by Emily on April 6, 2004 at 12:29 pm:

Yes, it is a souffle dish. Similar to pictures from : http://fantes.com/images/5824-1souffle.jpg I also have a stainless pot which fits nicely in one of my pcs.

To make rice I put in about an inch of water in the bottom of the pc and use 1 1/3 cups of water in the insert for each cup of dry rice. Once the water in the bottom of the pc boils I will add rice to the water in the "insert" and close the lid. I start timing when the lid is closed and will shut off the burner after 22-25 minutes and let the pot sit for another 4-8 minutes. Tap water is used to fully depressurize. You may want to adjust times and ratio of water to rice a bit in either direction according to your preferences. I like to cook oatmeal this way. It comes out great using 1 1/4 cups of water for each cup of oats. Makes for very light & non mushy oatmeal. I let the cooker get to full pressure and then turn off the burner and let it sit for a few minutes. Tap water is used to fully depressurize.

A few words of caution. Oats are very "explosive" inside a pc. It is easy to end up with a lot of oats on the lid of your pc. There is a solution. Venting steam for 1-3 minutes after closing the lid on a pc will eliminate foaming problems with foods such as oats or rice. My pc's have a 2nd valve which automatically vents steam after closing the lid. If you have a Kuhn and encounter foaming, you can press down on the center valve after closing to vent steam and prevent the problem. (On the Kuhn Rikon site it describes how to release pressure by doing what is called a "touch release"-it can work for the purpose of eliminating foam too ) http://www.kuhnrikon.com/products/pressure_cookers/faq.php3?id=2

Never have made risotto this way. (nor any other way for that matter :-) Care to tell me how? Hope this helps.



Follow Ups:



Post a Followup

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL: